Pumpkin and walnut cupcakes
Indulge in the flavors of autumn with our Pumpkin and Walnut Cupcakes, featuring a delightful blend of pumpkin, brown sugar, and cinnamon, topped with a creamy lemon zest cream cheese frosting. Perfect for any occasion, these moist and delicious cupcakes are a sweet treat everyone will love!
- 03 Jul 2024
- Cook time 20 min
- Prep time 60 min
- 6 Servings
- 12 Ingredients
Pumpkin and walnut cupcakes are a delicious and seasonal treat, perfect for autumn gatherings or a cozy snack at home. These cupcakes combine the rich flavors of pumpkin and warm spices with the crunch of almonds, creating a flavorful and textured dessert. Topped with a tangy cream cheese frosting, they are sure to be a hit with friends and family.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners or lightly grease it.
- In a large mixing bowl, whisk together the 2 eggs and 1/4 cup of milk until well combined.
- Add in the 1/2 cup of brown sugar and 1/2 cup of olive oil. Mix until the sugar has dissolved and the mixture is smooth.
- Stir in the 1 cup of pumpkin puree and mix until well incorporated.
- Add the 1/3 cup of chopped almonds, 1 cup of self-raising flour, and 1 tsp of ground cinnamon. Mix gently until just combined. Be careful not to overmix.
Fold in the 2 tbsp of lemon zest into the batter.
Evenly divide the batter among the 12 muffin cups, filling each about 2/3 full.
Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then transfer the cupcakes to a wire rack to cool completely.
Once the cupcakes have completely cooled, use a piping bag or a knife to frost the top of each cupcake with the cream cheese frosting.
Your delicious Pumpkin and Walnut Cupcakes are now ready to be served! Enjoy them as a delightful treat at any time of the day.
Tips:
- Ensure the pumpkin is well-cooked and mashed to a smooth consistency before using it in the batter.
- Toast the almonds lightly for added flavor and a crunchier texture.
- For a lighter cupcake, try to not overmix the batter; mix until just combined.
- Let the cupcakes cool completely before applying the cream cheese frosting to prevent it from melting.
- Add a sprinkle of extra cinnamon or a few chopped walnuts on top of the frosting for an added decorative touch.
- Store the cupcakes in an airtight container in the refrigerator to keep them fresh for longer.
Enjoy these delightful pumpkin and walnut cupcakes as a wonderful addition to your autumn dessert repertoire. With their moist texture, nutty crunch, and tangy cream cheese frosting, they are an irresistible fall favorite. Whether you're celebrating a special occasion or just craving a sweet treat, these cupcakes are sure to please everyone.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 1.94g | 5% |
| Sugar 30g | 30% |
| Fat | |
| Fat 30g | 35% |
| Saturated 6g | 21% |
| Cholesterol 88mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 70mg | 13% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 0.83mg | 5% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.50ug | 21% |
| Vitamin C 2.14mg | 2% |
| Vitamin E 2.17mg | 14% |
| Vitamin K 0.83ug | 1% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 1.21mg | 11% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 290mg | 9% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 0.99mg | 9% |
| Water | |
| Water 66g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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